Food Club Thyme

By Chef Phillipe Phil Sobon

"And Just Like That!" The Blog about Food and Drinks

Kale/Basil Pierogi w/ Cauliflower Pesto

Yup you read that right! Now before you drool all over I'll tell you how to make it step by step. Once you get it the first time you'll never go back to traditional cheese stuffed pierogi ever again (ok well at least not for a while).

Making dough only requires you to have flour and eggs....that's it and that's borinnnnnng! Authentic and delicious no doubt, but why not take it up a notch?! I did a Polish-Italian fusion that is so good you'll be asking for thirds!

the goods:

1 caulifower head

1/2 cup of almond milk

1 clove of garlic

handful of almonds

1/3 cup of olive oil

1/3 cup of grated romano cheese

2 cups of AP flour

2 large eggs

2 cups of basil

1 cup of arugula

1/2 cup of kale

1 onion

2 tbl of butter

the lowdown:

Trim the excess stems from the cauliflower and steam for 10 minutes or until soft. Chop the cauliflower into pieces and place in a blender with the almond milk. Pulse until smooth and creamy but be careful not to overprocess. It's ok if you see small chunks. Remove from the blender/food processor and set aside.

Next, place the almonds, romano, garlic, basil and arugula into the blender and pulse until incorporated. Then slowly drizzle the olive oil into the pesto while the blender is running and stop once smooth and paste like. Mix the cauliflower and pesto together and place into the fridge for 10 minutes.

Now it's time for the dough. Steam the remaining basil, arugula and kale for 3 minutes and remove from heat. Quickly place the greens in an ice bath and drain of excess water with a paper towel or cheesecloth. Now place the greens in the blender and pulse for 3 seconds. Add the flour slowly while pulsing for another 5 seconds. Beat the eggs with 1 tbl of olive oil and slowly drizlle into the blender. Now keep the motor running until a doughball forms or the blades have a hard time moving, about 20-30 seconds.

Turn on the stove to high and boil the water with salt. Place the dough onto a flat surface and sprinkle some additional flour so it won't stick. Roll out into a thin piece of dough almost like making pizza or flatbread! Use a cocktail glass or a jar cap to make circles out of the dough. Now use a tbl of the cauliflower pesto and place it in the center of the piergoi. Moisten half of the cricle with water and close with your fingers making sure everything is sealed and no air pockets are present.

Place the pierogi into the water for 3 minutes. Meanwhile, heat up a pan with butter and chopped onions. The pierogi are done cooking once they reach the top. Take them out of the pot and place them into the pan with the onion and butter. Saute for 2 minutes on each side and serve! Smacznego!!!